How To Use Remote Control Viewer Jobs in Usa
6 positions found
A
Security Control Assessor, Mid
Salary not disclosed
About Us
AGE Solutions is a premier technology and professional services company, providing in-depth consulting, advanced technology solutions, and essential services throughout the U.S. government, defense, and intelligence sectors. Prioritizing innovation and client-focused solutions, we assist major agencies in addressing intricate issues and ensuring a more secure future.
AGE Solutions is a premier technology and professional services company, providing in-depth consulting, advanced technology solutions, and essential services throughout the U.S. government, defense, and intelligence sectors. Prioritizing innovation and client-focused solutions, we assist major agencies in addressing intricate issues and ensuring a more secure future.
AGE Solutions is looking for a Security Control Assessor, Mid to join our team in support of a cybersecurity risk management and assessment program with our DoD customer.
Responsibilities:
- Conduct cybersecurity assessments, audits, and inspections for DoD organizations and partners handling DoD information or connecting to the DoDIN.
- Evaluate systems and Defensive Cyberspace Operations using cyber threat emulation and performance-based testing.
- Adhere to policies and processes for each assessment type.
- Support assessment development and execution to ensure security expertise is properly applied.
- Coordinate logistics, test plans, and scope with the SCA Team Lead.
- Perform vulnerability assessments, capture results using STIG Viewer or designated tools, and document findings in eMASS.
- Analyze security gaps and provide mitigation recommendations.
- Validate cybersecurity controls, TTPs, STIGs, RMF controls, and compliance with DoD policies and guidelines.
- Provide risk analysis and assessment results for authorization recommendations.
- Participate in daily assessment reviews, in-briefs, and out-briefs, sharing findings with the SCA-R.
Requirements:
- Education:
- Bachelor's degree (IT-related field preferred)
- Experience:
- Five (5) years of overall experience in cybersecurity or network security position
- Three (3) years of experience in a Certification and Accreditation/A&A role
- Clearance:
- Must have and maintain an active DoD Top Secret clearance with SCI eligibility
- Certifications:
- DoD 8570 IA Technical (IAT) Level II certification
- Skills and Knowledge:
- Demonstrated experience with STIGs (Security Technical Implementation Guides), Security Requirement Guides (SRGs), Plan of Action and Milestones (POA&Ms) and cybersecurity best practices
- Strong understanding of the RMF process, NIST SP 800- 37, NIST SP 800-53, CNSSI 1253
- Demonstrated experience with relevant tools such as eMASS, STIG Viewer, Nessus, ACAS, SCAP, or HBSS
- Demonstratable understanding of key technologies areas/domain such as: Network, Mobility, Windows, UNIX, Cloud Environments and Cloud Native Tools/Services, Host Based Security System (HBSS)/Endpoint Security Solutions (ESS), Databases, Applications
- Strong written and verbal communication skills for reporting assessment findings.
- Location:
- This is a remote position requiring extensive travel (approximately 85%), inside and outside the continental United States and internationally (CONUS / OCONUS).
- Candidates must have a valid US Passport, or the ability to obtain one quickly.
Compensation: $70,000+
At AGE Solutions, we reward performance, invest in growth, and share success. Our benefits support the whole person, professionally, financially, and personally.
- 26 Days Paid Leave: Includes vacation, sick, personal time, and holidays. You choose how to use it.
- Performance Bonuses: Performance bonuses are awarded based on individual contributions and company-wide results, aligning recognition with impact.
- 401(k) with Match: We match 3% of your contributions with immediate vesting.
- Financial Protection: Company-paid life insurance up to $300K and options for additional coverage for you and your dependents.
- Health Benefits: Multiple medical plans, dental, vision, FSA and HSA options to fit your needs.
- Parental Leave: 15 days of fully paid leave for new parents, because family matters.
- Military Differential Pay: We bridge the gap for employees on active duty, so they don't take a financial hit while serving.
- Professional Growth: Paid training and certifications, tuition reimbursement, and the tools and tech to get the job done right.
- Shared Success: In the event of a company sale, our CEO has committed to returning 80% of net proceeds to employees. This ensures our team shares in the long term value they help create.
At AGE, you'll do work that matters, supported by a company that delivers for its people.
Not Specified
P
Cook - Urgently Hiring
Salary not disclosed
TITLE: Cook PURPOSE OF THE POSITION: The primary purpose of this position is to correctly and quickly prepare food orders placed by the customers; to ensure pizzas and other baked food products coming out of the oven have been prepared according to the customers' orders; separate and organize all items for each individual order; separate orders based on whether the product is for dine-in, carryout, or delivery customers.
Orders are then either boxed for carryout or delivery, or given to Servers for service in the dining room.
Cooks also prepare in advance of their need items used in the preparation of products sold by Pizza Hut, operate the cash register, wash dishes, and answer phones.
This is a critical position to the success of this Pizza Hut restaurant in that these are the Company's products.
ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members.
I.
PRE-OPENING Following the directions of the immediate supervisor, the person responsible for this position prepares a certain number of each type of pizzas sold at lunch time.
This includes these processes: A.Turn on equipment used in the preparation of products, for example, the dough proofer.
Review the prep list prepared by management to determine how much of each item needed will be prepared for the day.
B.Person responsible for this position will also turn on all equipment used in the kitchen for preparing customer orders.
C.Prepare sauce for pizzas following standard recipes.
Sauce is prepared in five gallon buckets.
When completed, a full bucket of sauce weighs about 30 pounds.
Pizza sauce is stored in the walk-in.
D.Prepare dough for different types of pizza crusts following the job aids posted in the restaurants.
E.Other items are prepared as called for on the prep list following standard recipes and procedures.
Items, once prepared, are stored in the walk-in refrigerator.
F.Operate computer system to take orders.
II.
OPEN HOURS A.When the Pizza Hut is open for business the person responsible for this position remains in the preparation area and makes products per the customers' orders.
This includes such items as pasta, garlic bread, sandwiches, wings, breadsticks and pizzas.
This requires that the person responsible for this position coordinate preparation of items ordered so that all items ordered are prepared quickly and correctly and are ready at the same time.
B.
The process of making a pizza involves these integral steps: 1.
Read the order ticket to determine what type and size of pizza needs to be made and kind of ingredients to be put on it.
2.
Select the correct type of dough needed to fill the order.
Dough may be kept in a number of places.
It may be under the maketable or in the reach-in cooler or in some other designated place.
3.
Place the correct type and amount of toppings, sauce and cheese according to the specs in the correct sequence on the pizzas as ordered by the customer.
4.
Place the pizza in the oven for baking.
Pizzas are prepared in metal pans that are placed in an opening at the end of the oven onto a moving conveyor belt.
The items proceed through the oven and emerge from the other end baked.
Due to differences in cooking times some food items are placed at different spots on the conveyor to control time in the oven.
5.
From time to time the oven must be opened using an access door and food items being baked attended to or other items inserted.
6.
Other items as ordered by the customer are prepared following standard written recipes and procedures.
7.
Check product as it comes out of the oven to assure that it has been properly prepared, correct ingredients, evenly distributed, properly baked.
8.
Cut pizzas into correct number of slices and either send with a Server into dining room or box for carryout.
C.Operate cash drawer as needed being sure to make change correctly.
Assist customers by taking order either over telephone or at front counter being sure to follow prepared script.
Enter order into the computer system.
D.As needed, while open for business, the person responsible for this position restocks the make table and cut table.
Items for restocking are stored in the walk-in, reach-in, or under the make table, or some other refrigerated piece of equipment.
III.
CLOSING A.When the restaurant closes, the person responsible for this position cleans up and closes down their work area.
This includes these integral steps: 1.
Clean out the reach-in cooler using hand towel and soapy water.
2.
Clean top and front of oven using hand towel and soapy water.
3.
Cover all food items with clean stainless steel cover(s) or plastic cover.
4.
Clean all stainless with hand towel and soapy water.
5.
Clean out the inside of make table.
NON-ESSENTIAL: The following are job functions customarily performed by the person responsible for this position, but are not considered essential functions.
A.Arrange work area to make pizzas.
This includes these integral steps: 1.
Preparing meat mix and veggie mix.
This is a particular combination of ingredients.
2.
Filling the make table with sufficient stock for the anticipated business.
Many different items are kept on the make table.
3.
Bringing pre-panned pizzas up to the make table to prepare for topping.
4.
The area where this work is done is in full view of the customer.
As such, this area needs to be kept clean as the work is in progress.
B.Responsible for cleaning all equipment used in prep work.
This includes cleaning and organizing shelves in the walk in refrigerator.
C.When needed, person performing this position will be required to respond to customer at the carryout counter and drive-thru window.
Locating orders.
Cashing out customers' tickets in computer.
Verifying order and thanking customers.
D.At the end of the shift, but not at closing time, the person responsible for this position has certain assigned clean-up and restocking responsibilities.
The make table, work area, and other areas in the restaurant are cleaned and prepared for the next shift.
This includes these steps: 1.
Sweeping and mopping floors.
2.
Refilling the make table, reach-in cooler and walk-in refrigerator.
3.
Cleaning the make table and reach-in cooler.
E.Prior to closing, the person responsible for this position cleans and prepares the work area for closing and for the next day's business.
This involves these steps: 1.
Sweeping and mopping floors.
2.
Refilling and restocking items on the make table.
3.
Break down and clean the make table.
4.
General cleaning throughout the area as in steps 1, 2, and 3 above.
5.
Break down and clean the wing fryer, cut table and other equipment used in the production of food for customers.
6.
Wash dishware, glassware, silverware, pans, and utensils used in preparing and serving food to customers.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Be able to perform or learn to perform the essential functions of the position, and do so at an acceptable pace.
B.
Mental alertness/intelligence.
Position involves tracking the progress of items as they are being prepared; and quickly and accurately determining flow of products out of the oven.
At times these responsibilities are performed by one person without supervision or assistance.
As many as 25 to 35 pizza and other food items may be baking at one time.
Must possess sufficient mental ability/intelligence to work effectively without supervision or assistance and to perform the job functions in a consistent and reliable manner.
C.
Sufficient physical condition to perform the functions of the position.
Position involves these physical processes: 1.
Lifting.
Must be able to lift 15 pound boxes of cheese and 40 pound cases of wings (4, 10 lb.
bags).
2.
Bending and stooping.
Must be able to stoop down and bend over to stock items stored in reach in refrigerator or under the maketable.
3.
Standing/walking.
One hundred percent of on job time is spent standing and walking.
4.
Seeing/vision.
Must have sufficient visual ability to read written instructions, prepare food items, and maintain clean area.
5.
Hearing.
Must possess sufficient hearing capacity to respond to verbal orders and instructions from supervisor or co-workers.
Must be able to hear customer orders as given over the phone.
6.
Speaking/verbalizing.
Must be able to provide verbal information to co-workers and supervisors as to status of orders, materials needed to fill orders, problems or difficulties that may arise as the job is in progress.
Must be able to verbalize order instructions to customers.
7.
Hand/eye coordination and manual dexterity.
Position involves manually preparing food products for customers following exact weights and measures according to company specification, while as many as 25 to 30 orders are waiting to be prepared.
Order tickets are identical in color, size and shape, which reduces visual cues for distinguishing between colors.
8.
Must be physically able to work under conditions of high temperature.
Food preparation areas are located close to ovens.
Ambient temperature in this area often exceeds 80 degrees.
9.
Reaching.
Position involves reaching into oven to extract product, reaching over head to obtain boxes and other items.
D.Reading.
Must be able to read at a sufficient level to follow written directions for product preparation, recipes, and comprehend simple written commands.
E.Self-control .
click apply for full job details
Orders are then either boxed for carryout or delivery, or given to Servers for service in the dining room.
Cooks also prepare in advance of their need items used in the preparation of products sold by Pizza Hut, operate the cash register, wash dishes, and answer phones.
This is a critical position to the success of this Pizza Hut restaurant in that these are the Company's products.
ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members.
I.
PRE-OPENING Following the directions of the immediate supervisor, the person responsible for this position prepares a certain number of each type of pizzas sold at lunch time.
This includes these processes: A.Turn on equipment used in the preparation of products, for example, the dough proofer.
Review the prep list prepared by management to determine how much of each item needed will be prepared for the day.
B.Person responsible for this position will also turn on all equipment used in the kitchen for preparing customer orders.
C.Prepare sauce for pizzas following standard recipes.
Sauce is prepared in five gallon buckets.
When completed, a full bucket of sauce weighs about 30 pounds.
Pizza sauce is stored in the walk-in.
D.Prepare dough for different types of pizza crusts following the job aids posted in the restaurants.
E.Other items are prepared as called for on the prep list following standard recipes and procedures.
Items, once prepared, are stored in the walk-in refrigerator.
F.Operate computer system to take orders.
II.
OPEN HOURS A.When the Pizza Hut is open for business the person responsible for this position remains in the preparation area and makes products per the customers' orders.
This includes such items as pasta, garlic bread, sandwiches, wings, breadsticks and pizzas.
This requires that the person responsible for this position coordinate preparation of items ordered so that all items ordered are prepared quickly and correctly and are ready at the same time.
B.
The process of making a pizza involves these integral steps: 1.
Read the order ticket to determine what type and size of pizza needs to be made and kind of ingredients to be put on it.
2.
Select the correct type of dough needed to fill the order.
Dough may be kept in a number of places.
It may be under the maketable or in the reach-in cooler or in some other designated place.
3.
Place the correct type and amount of toppings, sauce and cheese according to the specs in the correct sequence on the pizzas as ordered by the customer.
4.
Place the pizza in the oven for baking.
Pizzas are prepared in metal pans that are placed in an opening at the end of the oven onto a moving conveyor belt.
The items proceed through the oven and emerge from the other end baked.
Due to differences in cooking times some food items are placed at different spots on the conveyor to control time in the oven.
5.
From time to time the oven must be opened using an access door and food items being baked attended to or other items inserted.
6.
Other items as ordered by the customer are prepared following standard written recipes and procedures.
7.
Check product as it comes out of the oven to assure that it has been properly prepared, correct ingredients, evenly distributed, properly baked.
8.
Cut pizzas into correct number of slices and either send with a Server into dining room or box for carryout.
C.Operate cash drawer as needed being sure to make change correctly.
Assist customers by taking order either over telephone or at front counter being sure to follow prepared script.
Enter order into the computer system.
D.As needed, while open for business, the person responsible for this position restocks the make table and cut table.
Items for restocking are stored in the walk-in, reach-in, or under the make table, or some other refrigerated piece of equipment.
III.
CLOSING A.When the restaurant closes, the person responsible for this position cleans up and closes down their work area.
This includes these integral steps: 1.
Clean out the reach-in cooler using hand towel and soapy water.
2.
Clean top and front of oven using hand towel and soapy water.
3.
Cover all food items with clean stainless steel cover(s) or plastic cover.
4.
Clean all stainless with hand towel and soapy water.
5.
Clean out the inside of make table.
NON-ESSENTIAL: The following are job functions customarily performed by the person responsible for this position, but are not considered essential functions.
A.Arrange work area to make pizzas.
This includes these integral steps: 1.
Preparing meat mix and veggie mix.
This is a particular combination of ingredients.
2.
Filling the make table with sufficient stock for the anticipated business.
Many different items are kept on the make table.
3.
Bringing pre-panned pizzas up to the make table to prepare for topping.
4.
The area where this work is done is in full view of the customer.
As such, this area needs to be kept clean as the work is in progress.
B.Responsible for cleaning all equipment used in prep work.
This includes cleaning and organizing shelves in the walk in refrigerator.
C.When needed, person performing this position will be required to respond to customer at the carryout counter and drive-thru window.
Locating orders.
Cashing out customers' tickets in computer.
Verifying order and thanking customers.
D.At the end of the shift, but not at closing time, the person responsible for this position has certain assigned clean-up and restocking responsibilities.
The make table, work area, and other areas in the restaurant are cleaned and prepared for the next shift.
This includes these steps: 1.
Sweeping and mopping floors.
2.
Refilling the make table, reach-in cooler and walk-in refrigerator.
3.
Cleaning the make table and reach-in cooler.
E.Prior to closing, the person responsible for this position cleans and prepares the work area for closing and for the next day's business.
This involves these steps: 1.
Sweeping and mopping floors.
2.
Refilling and restocking items on the make table.
3.
Break down and clean the make table.
4.
General cleaning throughout the area as in steps 1, 2, and 3 above.
5.
Break down and clean the wing fryer, cut table and other equipment used in the production of food for customers.
6.
Wash dishware, glassware, silverware, pans, and utensils used in preparing and serving food to customers.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Be able to perform or learn to perform the essential functions of the position, and do so at an acceptable pace.
B.
Mental alertness/intelligence.
Position involves tracking the progress of items as they are being prepared; and quickly and accurately determining flow of products out of the oven.
At times these responsibilities are performed by one person without supervision or assistance.
As many as 25 to 35 pizza and other food items may be baking at one time.
Must possess sufficient mental ability/intelligence to work effectively without supervision or assistance and to perform the job functions in a consistent and reliable manner.
C.
Sufficient physical condition to perform the functions of the position.
Position involves these physical processes: 1.
Lifting.
Must be able to lift 15 pound boxes of cheese and 40 pound cases of wings (4, 10 lb.
bags).
2.
Bending and stooping.
Must be able to stoop down and bend over to stock items stored in reach in refrigerator or under the maketable.
3.
Standing/walking.
One hundred percent of on job time is spent standing and walking.
4.
Seeing/vision.
Must have sufficient visual ability to read written instructions, prepare food items, and maintain clean area.
5.
Hearing.
Must possess sufficient hearing capacity to respond to verbal orders and instructions from supervisor or co-workers.
Must be able to hear customer orders as given over the phone.
6.
Speaking/verbalizing.
Must be able to provide verbal information to co-workers and supervisors as to status of orders, materials needed to fill orders, problems or difficulties that may arise as the job is in progress.
Must be able to verbalize order instructions to customers.
7.
Hand/eye coordination and manual dexterity.
Position involves manually preparing food products for customers following exact weights and measures according to company specification, while as many as 25 to 30 orders are waiting to be prepared.
Order tickets are identical in color, size and shape, which reduces visual cues for distinguishing between colors.
8.
Must be physically able to work under conditions of high temperature.
Food preparation areas are located close to ovens.
Ambient temperature in this area often exceeds 80 degrees.
9.
Reaching.
Position involves reaching into oven to extract product, reaching over head to obtain boxes and other items.
D.Reading.
Must be able to read at a sufficient level to follow written directions for product preparation, recipes, and comprehend simple written commands.
E.Self-control .
click apply for full job details
Not Specified
P
Server - Urgently Hiring
Salary not disclosed
TITLE: SERVER PURPOSE OF THE POSITION: The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage, items along with other necessary items, to the table.
This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers.
ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members.
I.
CLEANING AND PREPARING DINING ROOM.
Servers are responsible for ensuring cleanliness and proper organization of dining room.
They are responsible primarily for their own sections, and secondarily, for the other servers' sections.
All Servers will assist other Servers when needed and/or time permits.
A.
Servers check sections in the dining room for readiness for customers.
B.
Ensure that tables, booths, and chairs are clean.
C.
Clean dining room windows and carpet.
D.
All tables must have one placemats for each seat.
For example, 4 placemats on the table at a 4-top booth.
E.
All tables must have correct marketing materials, such as table tents.
Clean or replace any that are not clean.
F.
All tables must have correct condiments, and paper towels.
Condiment containers must be clean and full.
II.
SEATING CUSTOMERS.
Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables.
A.
Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional.
All Servers are responsible for taking turns seating customers, so that all customers are greeted and seated within the 30 second standard.
B.
Determine how many customers are in the party, and which server's section is next in the rotation.
C.
Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment.
Also, consider special needs of groups with children who may need highchairs or boosters.
D.
Escort customers to the table, walking at a casual pace, not rushing the customers.
E.
On the way to the table, tell the customers about specials or suggest they try breadsticks or chicken wings while considering what they want for their meal.
F.
Deliver menus to the customers and inform them that their Server will be right with them.
III.
GREETING, SUGGESTIVE SELLING, AND SERVING CUSTOMERS.
When customers are seated in a Server's section: A.
Servers will greet his/her tables within 2 minutes of the customers being seated.
B.
Bring all serviceware to the table when you greet your customers at the table.
C.
Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages.) Write down beverage orders.
D.
Explain the menu, and suggest customers order breadsticks or wings to start with while looking at the menu.
Write down appetizer order.
E.
Enter appetizer and beverage orders into SUS, the Point of Sale system.
F.
Prepare beverages, and deliver beverages, on tray, to customers' table.
G.
A certain protocol is maintained in this process in that the server is expected to pour the drinks if the customer orders a pitcher of drinks.
Serving drinks must be done within 3 minutes after taking the order.
H.
Suggestively sell specialty pizza and other menu items to customers.
Write down customers' orders, and suggest add-ons, such as salads, or breadsticks or wings to share.
I.
Enter entree orders into SUS, the Point of Sale system.
J.
Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives.
K.
Prebus table of any dishes that the customer is finished with.
L.
Deliver the main entree to the table.
It is necessary to serve the first slice of pizza to the guest.
M.
Check back at the table to determine if everything is satisfactory and to sell additional food items.
Prepare and serve additional food items.
Prebus table of any dishes that the customer is finished with.
N.
As customers are close to completing their meals, suggest a cookie or Cinnastix to share.
O.
Enter dessert orders into SUS, the Point of Sale system P.
Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return.
Prebus table of any dishes that the customer is finished with.
Q.
Deliver any needed/requested packaging for leftover menu items.
R.
Servers deliver checks and process customers' payments rapidly, within 3 minutes.
S.
After customers leave the restaurant, the Server will bus, clean, and reset the table for the next guest(s).
This involves clearing dirty dishes, silverware, etc.
and disposing of them in the correct receptacle for washing, wiping the table off using the hand towel and cleaning solution, and putting placemats and napkins on the table.
Clean booster chairs, and clean and reset high chairs.
IV.
Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders.
VI.
Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team.
VII.
Servers are responsible for maintaining salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized.
VIII.
At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including:
- A.
Ensuring that tables, booths, and chairs are clean.
- B.
Cleaning dining room windows and carpet
- C.
Ensuring that all tables have one placemat for each seat.
For example, 4 placemats on the table at a 4-top booth.
- D.
Making sure that tables have correct marketing materials, such as table tents.
Clean or replace any that are not clean.
- E.
Verifying that tables have correct condiments, and paper towels.
Condiment containers must be clean and full.
IX.
At the end of the shift, Servers must perform duties listed on an assigned clean up list obtained from the Manager on Duty.
Items on this list include tasks such as:
- A.
Filling salad bar by prescribed method (in restaurants with salad bars.)
- B.
Restocking server station.
- C.
Cleaning shelves.
Some are reached by use of a stepladder.
- D.
Cleaning highchairs and booster seats using a hand towel and cleaning/sanitizing solution.
- E.
Washing dishware as instructed.
- F.
Filling condiment shakers in assigned section or station.
X.
At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as:
- A.
Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield.
- B.
Vacuum any carpeted areas of dining room.
NON·ESSENTIAL: The following are job functions customarily performed by Servers, but are not considered essential functions.
- A.
Washing dishes with automatic dishwasher as instructed during cleanup times.
- B.
Mopping and other cleaning of other areas other restaurant.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.
Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace.
B.
Sufficient physical condition to perform the functions of the position.
Position involves these physical processes: 1.
Lifting completed menu items, delivering them to tables, and serving customers.
2.
Bending and stooping.
Must be able to bend over to serve customers.
3.
Standing and walking.
The majority of on job time is spent standing and walking.
4.
Must have sufficient visual ability to perform the essential functions of the job.
5.
Must be able to communicate with supervisors, co-workers, and customers.
6.
Must be physically able to work under conditions of high temperature.
Food preparation areas are located close to ovens.
Ambient temperature in this area often exceeds 80 degrees.
C.
Self-control.
Must be able to work under conditions of stress due to pressures from volume of business, time and variety of orders, while maintaining self composure and interacting effectively with co-workers and supervisors.
D.
Mental alertness.
At times the person responsible for this position works alone, without supervision or assistance.
Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner.
EQUIPMENT USED: Serving tray, ticket book, flatware, and serving trays.
"Point of Sale Computer'.
Electronic device used in tracking orders, inventory, payroll information.
Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders.
"Automatic Dishwasher".
A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table.
where clean dishes air dry and are sorted for storage.
"Pan Gripper'.
This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Cutting Board".
This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products.
"Scales".
This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Walk-in".
A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.
Compartment may be sufficiently cold to freeze items.
"Prep Table".
A table about 34 to 36 inches high, with a stainless steel top.
The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area.
This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.
This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers.
ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members.
I.
CLEANING AND PREPARING DINING ROOM.
Servers are responsible for ensuring cleanliness and proper organization of dining room.
They are responsible primarily for their own sections, and secondarily, for the other servers' sections.
All Servers will assist other Servers when needed and/or time permits.
A.
Servers check sections in the dining room for readiness for customers.
B.
Ensure that tables, booths, and chairs are clean.
C.
Clean dining room windows and carpet.
D.
All tables must have one placemats for each seat.
For example, 4 placemats on the table at a 4-top booth.
E.
All tables must have correct marketing materials, such as table tents.
Clean or replace any that are not clean.
F.
All tables must have correct condiments, and paper towels.
Condiment containers must be clean and full.
II.
SEATING CUSTOMERS.
Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables.
A.
Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional.
All Servers are responsible for taking turns seating customers, so that all customers are greeted and seated within the 30 second standard.
B.
Determine how many customers are in the party, and which server's section is next in the rotation.
C.
Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment.
Also, consider special needs of groups with children who may need highchairs or boosters.
D.
Escort customers to the table, walking at a casual pace, not rushing the customers.
E.
On the way to the table, tell the customers about specials or suggest they try breadsticks or chicken wings while considering what they want for their meal.
F.
Deliver menus to the customers and inform them that their Server will be right with them.
III.
GREETING, SUGGESTIVE SELLING, AND SERVING CUSTOMERS.
When customers are seated in a Server's section: A.
Servers will greet his/her tables within 2 minutes of the customers being seated.
B.
Bring all serviceware to the table when you greet your customers at the table.
C.
Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages.) Write down beverage orders.
D.
Explain the menu, and suggest customers order breadsticks or wings to start with while looking at the menu.
Write down appetizer order.
E.
Enter appetizer and beverage orders into SUS, the Point of Sale system.
F.
Prepare beverages, and deliver beverages, on tray, to customers' table.
G.
A certain protocol is maintained in this process in that the server is expected to pour the drinks if the customer orders a pitcher of drinks.
Serving drinks must be done within 3 minutes after taking the order.
H.
Suggestively sell specialty pizza and other menu items to customers.
Write down customers' orders, and suggest add-ons, such as salads, or breadsticks or wings to share.
I.
Enter entree orders into SUS, the Point of Sale system.
J.
Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives.
K.
Prebus table of any dishes that the customer is finished with.
L.
Deliver the main entree to the table.
It is necessary to serve the first slice of pizza to the guest.
M.
Check back at the table to determine if everything is satisfactory and to sell additional food items.
Prepare and serve additional food items.
Prebus table of any dishes that the customer is finished with.
N.
As customers are close to completing their meals, suggest a cookie or Cinnastix to share.
O.
Enter dessert orders into SUS, the Point of Sale system P.
Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return.
Prebus table of any dishes that the customer is finished with.
Q.
Deliver any needed/requested packaging for leftover menu items.
R.
Servers deliver checks and process customers' payments rapidly, within 3 minutes.
S.
After customers leave the restaurant, the Server will bus, clean, and reset the table for the next guest(s).
This involves clearing dirty dishes, silverware, etc.
and disposing of them in the correct receptacle for washing, wiping the table off using the hand towel and cleaning solution, and putting placemats and napkins on the table.
Clean booster chairs, and clean and reset high chairs.
IV.
Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders.
VI.
Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team.
VII.
Servers are responsible for maintaining salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized.
VIII.
At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including:
- A.
Ensuring that tables, booths, and chairs are clean.
- B.
Cleaning dining room windows and carpet
- C.
Ensuring that all tables have one placemat for each seat.
For example, 4 placemats on the table at a 4-top booth.
- D.
Making sure that tables have correct marketing materials, such as table tents.
Clean or replace any that are not clean.
- E.
Verifying that tables have correct condiments, and paper towels.
Condiment containers must be clean and full.
IX.
At the end of the shift, Servers must perform duties listed on an assigned clean up list obtained from the Manager on Duty.
Items on this list include tasks such as:
- A.
Filling salad bar by prescribed method (in restaurants with salad bars.)
- B.
Restocking server station.
- C.
Cleaning shelves.
Some are reached by use of a stepladder.
- D.
Cleaning highchairs and booster seats using a hand towel and cleaning/sanitizing solution.
- E.
Washing dishware as instructed.
- F.
Filling condiment shakers in assigned section or station.
X.
At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as:
- A.
Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield.
- B.
Vacuum any carpeted areas of dining room.
NON·ESSENTIAL: The following are job functions customarily performed by Servers, but are not considered essential functions.
- A.
Washing dishes with automatic dishwasher as instructed during cleanup times.
- B.
Mopping and other cleaning of other areas other restaurant.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.
Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace.
B.
Sufficient physical condition to perform the functions of the position.
Position involves these physical processes: 1.
Lifting completed menu items, delivering them to tables, and serving customers.
2.
Bending and stooping.
Must be able to bend over to serve customers.
3.
Standing and walking.
The majority of on job time is spent standing and walking.
4.
Must have sufficient visual ability to perform the essential functions of the job.
5.
Must be able to communicate with supervisors, co-workers, and customers.
6.
Must be physically able to work under conditions of high temperature.
Food preparation areas are located close to ovens.
Ambient temperature in this area often exceeds 80 degrees.
C.
Self-control.
Must be able to work under conditions of stress due to pressures from volume of business, time and variety of orders, while maintaining self composure and interacting effectively with co-workers and supervisors.
D.
Mental alertness.
At times the person responsible for this position works alone, without supervision or assistance.
Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner.
EQUIPMENT USED: Serving tray, ticket book, flatware, and serving trays.
"Point of Sale Computer'.
Electronic device used in tracking orders, inventory, payroll information.
Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders.
"Automatic Dishwasher".
A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table.
where clean dishes air dry and are sorted for storage.
"Pan Gripper'.
This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Cutting Board".
This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products.
"Scales".
This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Walk-in".
A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.
Compartment may be sufficiently cold to freeze items.
"Prep Table".
A table about 34 to 36 inches high, with a stainless steel top.
The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area.
This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.
Not Specified
G
Teamcenter AWC Developer
Salary not disclosed
Job Role: AWC Developer
Job Type: Full Time
Location: Sunnyvale, Austin
Job Summary
We are seeking an experienced AWC Developer with strong hands-on expertise in Siemens Teamcenter Active Workspace Client (AWC) customization. The ideal candidate will design, develop, and support modern PLM user interfaces using AWC Declarative UI, integrate backend services, and enhance user workflows across the enterprise.
Key Responsibilities
- Design and develop custom user interfaces using Active Workspace Client (AWC) Declarative UI (JSON)
- Create and customize panels, commands, toolbars, context menus, and command bars
- Implement custom event handling and client-side logic in AWC
- Work with AWC tables, trees, object sets, and viewers
- Develop integrations using Teamcenter SOA / REST APIs
- Customize and extend Teamcenter business logic based on functional requirements
- Perform BMIDE data model extensions (properties, relations, types, LOVs, rules)
- Support Teamcenter workflows, access controls, preferences, and ACL configurations
- Debug and troubleshoot UI, server, and integration issues
- Collaborate with functional consultants, system admins, and business users
- Participate in design reviews, testing, and production support
Required Skills & Experience
Must-Have:
- 5–8 years of experience with Siemens Teamcenter PLM
- Strong hands-on experience in Active Workspace Client (AWC) customization
- Expertise in AWC Declarative UI (JSON)
- Experience building custom commands, panels, and UI extensions
- Strong knowledge of JavaScript, HTML, CSS
- Hands-on experience with Teamcenter SOA / REST APIs
- Solid understanding of Teamcenter data model & core objects
- Experience with BMIDE for data model changes
- Knowledge of Teamcenter workflows, access control, and preferences
- Strong troubleshooting and debugging skills
Good to Have
- Experience with Teamcenter ITK customization
- Knowledge of Dispatcher, TC Vis, or Rich Client customization
- Exposure to Agile / Scrum methodology
- Experience in manufacturing or engineering PLM environments
Education
- Bachelor's degree in Computer Science, Engineering, or equivalent experience
Not Specified
S
Content Operations Coordinator - Freelance
Salary not disclosed
The Freelance Content Operations Coordinator plays a role in supporting Tennis Channel’s Direct to Consumer (DTC) business by operationalizing all live and on-demand content.
This role is highly executional and real-time focused, ensuring that live tennis events, studio programming, and supporting content are accurately published, merchandised, and monitored.
This position sits at the intersection of live sports operations, content management systems, and distribution partnerships.
Coordinators are responsible for the day-to-day CMS execution.
This assignment is expected to last approximately 8–10 weeks, with the potential for extension.
This is a freelance position and supports live sports programming and requires availability during evenings, weekends, and holidays based on tennis schedules and business needs.
While our offices are based in Santa Monica, CA, we are open to considering remote candidates.
In this role, you will: Support Live CMS and Platform Operations Execute live CMS operations for Tennis Channel content across internal systems and Amazon’s platform, including publishing, updating, and merchandising live events.
Manage the ingestion, scheduling, and organization of live tennis matches, studio shows, and related assets.
Ensure all metadata, artwork, availability windows, and entitlement rules are accurate and aligned with Amazon requirements.
Support Live Events and Real-Time Issue Resolutions Monitor live events in real time and make immediate updates or corrections as needed to ensure uninterrupted viewing.
Troubleshoot and escalate live issues such as incorrect feeds, metadata errors, scheduling conflicts, or publishing failures.
Serve as an operational point of contact during live tennis windows, coordinating closely with programming, engineering, broadcast operations, and partner teams.
Coordinate Schedules and Programming Track schedule changes driven by live tennis conditions including match overruns, delays, weather, or tournament changes.
Coordinate updates with internal stakeholders to ensure all platforms reflect the most current programming information.
Quality Control and Compliance Perform QC checks before and during live events to confirm content accuracy, availability, and compliance, Maintain programming databases, logs, and documentation related to live events and distribution.
Ensure all content adheres to contractual rights, distribution windows, and territorial restrictions.
Qualifications: Experience working with content management systems, social accounts or similar digital content platforms Knowledge of digital video, editing, and encoding formats is a plus as job could entail some basic editing Detail-oriented with excellent organizational skills Ability to work independently and manage multiple projects simultaneously Experience using software like Adobe Photoshop, Adobe Premiere, project management platforms, Slack, Microsoft Teams, Microsoft OneDrive, and Excel a plus Tennis Channel is proud to be equal opportunity employer and a drug free workplace.
Employment practices will not be influenced or affected by virtue of an applicant's or employee's race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, genetic information, military or veteran status or any other characteristic protected by law.
About PickleballTV Pickleballtv (PBTV) is the 24-hour television home of America’s fastest growing sport.
With coverage of tournaments throughout the year, the network offers 1,000 plus hours of live matches from the game’s top professionals and biggest stars.
PBTV also provides viewers with first-class instruction, exclusive lifestyle programming and studio news content and more.
About Tennis Channel Tennis Channel is the media home to two twenty-four-hour television networks, a subscription streaming service, online magazine and podcasts dedicated to the sport and its unique lifestyle.
The tennis-media hub is home to every aspect of the wide-ranging, worldwide tennis community.
Tennis Channel is carried nationwide by every one of the top ten pay-TV service providers.
About Sinclair Sinclair, Inc.
(Nasdaq: SBGI) is a diversified media company and a leading provider of local news and sports.
The Company owns, operates and/or provides services to 178 television stations in 81 markets affiliated with all major broadcast networks; owns Tennis Channel, the premium destination for tennis enthusiasts; multicast networks CHARGE, Comet, ROAR and The Nest.
Sinclair’s AMP Media produces a growing portfolio of digital content and original podcasts.
Additional information about Sinclair can be found at .
About the Team The life-blood of our organization is our people.
We have a compelling story, a goal-oriented culture, and we take really good care of people.
How good? Here is a glimpse: great benefits, open-door policy, upward mobility and a strong desire to see you succeed.
Ready to be part of a winning team? Let’s talk.
The base salary compensation range for this role is $26.10
- $29.00 hourly.
Final compensation for this role will be determined by various factors such as a candidates’ relevant work experience, skills, certifications, and geographic location.
#tennis
This role is highly executional and real-time focused, ensuring that live tennis events, studio programming, and supporting content are accurately published, merchandised, and monitored.
This position sits at the intersection of live sports operations, content management systems, and distribution partnerships.
Coordinators are responsible for the day-to-day CMS execution.
This assignment is expected to last approximately 8–10 weeks, with the potential for extension.
This is a freelance position and supports live sports programming and requires availability during evenings, weekends, and holidays based on tennis schedules and business needs.
While our offices are based in Santa Monica, CA, we are open to considering remote candidates.
In this role, you will: Support Live CMS and Platform Operations Execute live CMS operations for Tennis Channel content across internal systems and Amazon’s platform, including publishing, updating, and merchandising live events.
Manage the ingestion, scheduling, and organization of live tennis matches, studio shows, and related assets.
Ensure all metadata, artwork, availability windows, and entitlement rules are accurate and aligned with Amazon requirements.
Support Live Events and Real-Time Issue Resolutions Monitor live events in real time and make immediate updates or corrections as needed to ensure uninterrupted viewing.
Troubleshoot and escalate live issues such as incorrect feeds, metadata errors, scheduling conflicts, or publishing failures.
Serve as an operational point of contact during live tennis windows, coordinating closely with programming, engineering, broadcast operations, and partner teams.
Coordinate Schedules and Programming Track schedule changes driven by live tennis conditions including match overruns, delays, weather, or tournament changes.
Coordinate updates with internal stakeholders to ensure all platforms reflect the most current programming information.
Quality Control and Compliance Perform QC checks before and during live events to confirm content accuracy, availability, and compliance, Maintain programming databases, logs, and documentation related to live events and distribution.
Ensure all content adheres to contractual rights, distribution windows, and territorial restrictions.
Qualifications: Experience working with content management systems, social accounts or similar digital content platforms Knowledge of digital video, editing, and encoding formats is a plus as job could entail some basic editing Detail-oriented with excellent organizational skills Ability to work independently and manage multiple projects simultaneously Experience using software like Adobe Photoshop, Adobe Premiere, project management platforms, Slack, Microsoft Teams, Microsoft OneDrive, and Excel a plus Tennis Channel is proud to be equal opportunity employer and a drug free workplace.
Employment practices will not be influenced or affected by virtue of an applicant's or employee's race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, genetic information, military or veteran status or any other characteristic protected by law.
About PickleballTV Pickleballtv (PBTV) is the 24-hour television home of America’s fastest growing sport.
With coverage of tournaments throughout the year, the network offers 1,000 plus hours of live matches from the game’s top professionals and biggest stars.
PBTV also provides viewers with first-class instruction, exclusive lifestyle programming and studio news content and more.
About Tennis Channel Tennis Channel is the media home to two twenty-four-hour television networks, a subscription streaming service, online magazine and podcasts dedicated to the sport and its unique lifestyle.
The tennis-media hub is home to every aspect of the wide-ranging, worldwide tennis community.
Tennis Channel is carried nationwide by every one of the top ten pay-TV service providers.
About Sinclair Sinclair, Inc.
(Nasdaq: SBGI) is a diversified media company and a leading provider of local news and sports.
The Company owns, operates and/or provides services to 178 television stations in 81 markets affiliated with all major broadcast networks; owns Tennis Channel, the premium destination for tennis enthusiasts; multicast networks CHARGE, Comet, ROAR and The Nest.
Sinclair’s AMP Media produces a growing portfolio of digital content and original podcasts.
Additional information about Sinclair can be found at .
About the Team The life-blood of our organization is our people.
We have a compelling story, a goal-oriented culture, and we take really good care of people.
How good? Here is a glimpse: great benefits, open-door policy, upward mobility and a strong desire to see you succeed.
Ready to be part of a winning team? Let’s talk.
The base salary compensation range for this role is $26.10
- $29.00 hourly.
Final compensation for this role will be determined by various factors such as a candidates’ relevant work experience, skills, certifications, and geographic location.
#tennis
temporary
S
Senior DevOps Engineer (AWS)
🏢 Sinclair Broadcast Group
Salary not disclosed
We are rebuilding Tennis Channel’s digital experience from the ground up — mobile apps, TV apps, content management, analytics, monitoring, and eventually live and VOD video delivery.
AWS will be our core cloud platform.
We’re looking for an experienced Senior AWS Platform / DevOps Engineer to design, deploy, and operate the backbone of our new streaming platform.
You will own our AWS environment end-to-end: infrastructure, automation, observability, and security.
As our first DevOps hire, you’ll work directly with the Head of Engineering (ex-Amazon, ex-Prime Video) and a small, senior development team.
This is a hands-on role where you’ll set up environments, implement automation, enforce security best practices, and establish standards that future engineers will follow.
Along the way, you’ll help build a greenfield streaming platform with no legacy constraints, while making infrastructure decisions that will power experiences for millions of fans worldwide.
This is a unique opportunity to collaborate with proven leaders, shape the foundation of a new digital ecosystem, and play a pivotal role in the relaunch of Tennis Channel’s direct-to-consumer business.
This role is based in Seattle.
Key Responsibilities: Infrastructure & Automation Design, deploy, and manage AWS infrastructure: API Gateway, Lambda, ECS Fargate, Amazon RDS (PostgreSQL & MySQL/Aurora), DynamoDB, ElastiCache, S3, CloudFront, WAF, and Kinesis.
Implement Infrastructure as Code using AWS CDK (preferred) or Terraform.
Build and maintain CI/CD pipelines (GitHub Actions or AWS CodePipeline).
Security & Compliance Configure IAM roles, policies, and least-privilege access.
Implement and monitor CloudTrail, GuardDuty, Security Hub, WAF.
Enforce tagging, cost controls, and guardrails across environments.
Observability & Reliability Set up CloudWatch metrics, dashboards, and alarms.
Implement distributed tracing (AWS X-Ray) and log analytics (OpenSearch or equivalent).
Create synthetic canaries to validate key user flows (login, playback, API health).
Establish backup, recovery, and disaster recovery strategies.
Analytics & Data Implement data ingestion pipelines (e.g., Kinesis Firehose → S3 → Athena).
Deliver product dashboards with QuickSight or equivalent.
Video Delivery Extend infrastructure into AWS Media Services (MediaLive, MediaPackage, MediaConvert, MediaTailor) for live and VOD streaming.
Support secure, global video delivery through CloudFront and related services.
Required Qualifications: 5+ years of professional experience in AWS cloud infrastructure and DevOps Hands-on experience with Amazon RDS (PostgreSQL & MySQL) in production: deployment, performance tuning, backups, upgrades, and security Strong background with core AWS services: API Gateway, Lambda, ECS Fargate, DynamoDB, S3, CloudFront, WAF, ElastiCache Proficient with Infrastructure as Code (AWS CDK strongly preferred; Terraform/CloudFormation acceptable with willingness to switch) Skilled in CI/CD pipelines (GitHub Actions, CodePipeline, or Jenkins) Strong grasp of IAM, VPC networking, and AWS security best practices Experience with observability: CloudWatch, X-Ray, logging pipelines, and alerting Proficiency in scripting languages (Python, Bash) Strong communication and documentation skills; able to work independently in a small, fast-moving team Nice to have: Experience deploying and scaling a headless CMS (Strapi, Contentful, Sanity, etc.) Familiarity with streaming video architectures Knowledge of analytics pipelines (Kinesis, Athena, QuickSight) AWS certifications (Solutions Architect, SysOps, DevOps Engineer) Tennis Channel is proud to be equal opportunity employer and a drug free workplace.
Employment practices will not be influenced or affected by virtue of an applicant's or employee's race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, genetic information, military or veteran status or any other characteristic protected by law.
About PickleballTV Pickleballtv (PBTV) is the 24-hour television home of America’s fastest growing sport.
With coverage of tournaments throughout the year, the network offers 1,000+ hours of live matches from the game’s top professionals and biggest stars.
PBTV also provides viewers with first-class instruction, exclusive lifestyle programming and studio news content and more.
About Tennis Channel Tennis Channel is the media home to two twenty-four-hour television networks, a subscription streaming service, online magazine and podcasts dedicated to the sport and its unique lifestyle.
The tennis-media hub is home to every aspect of the wide-ranging, worldwide tennis community.
Tennis Channel is carried nationwide by every one of the top ten pay-TV service providers.
About Sinclair Sinclair, Inc.
(Nasdaq: SBGI) is a diversified media company and a leading provider of local news and sports.
The Company owns, operates and/or provides services to 178 television stations in 81 markets affiliated with all major broadcast networks; owns Tennis Channel, the premium destination for tennis enthusiasts; multicast networks CHARGE, Comet, ROAR and The Nest.
Sinclair’s AMP Media produces a growing portfolio of digital content and original podcasts.
Additional information about Sinclair can be found at .
About the Team The life-blood of our organization is our people.
We have a compelling story, a goal-oriented culture, and we take really good care of people.
How good? Here is a glimpse: great benefits, open-door policy, upward mobility and a strong desire to see you succeed.
Ready to be part of a winning team? Let’s talk.
The base salary compensation range for this role is $140,000 to $170,000.
Final compensation for this role will be determined by various factors such as a candidates’ relevant work experience, skills, certifications, and geographic location.
Full time positions are eligible for benefits that include participation in a retirement plan, life and disability insurance, health, dental and vision plans, flexible spending accounts, sick leave, vacation time, personal time, parental leave and employee stock purchase plan.
#tennis
AWS will be our core cloud platform.
We’re looking for an experienced Senior AWS Platform / DevOps Engineer to design, deploy, and operate the backbone of our new streaming platform.
You will own our AWS environment end-to-end: infrastructure, automation, observability, and security.
As our first DevOps hire, you’ll work directly with the Head of Engineering (ex-Amazon, ex-Prime Video) and a small, senior development team.
This is a hands-on role where you’ll set up environments, implement automation, enforce security best practices, and establish standards that future engineers will follow.
Along the way, you’ll help build a greenfield streaming platform with no legacy constraints, while making infrastructure decisions that will power experiences for millions of fans worldwide.
This is a unique opportunity to collaborate with proven leaders, shape the foundation of a new digital ecosystem, and play a pivotal role in the relaunch of Tennis Channel’s direct-to-consumer business.
This role is based in Seattle.
Key Responsibilities: Infrastructure & Automation Design, deploy, and manage AWS infrastructure: API Gateway, Lambda, ECS Fargate, Amazon RDS (PostgreSQL & MySQL/Aurora), DynamoDB, ElastiCache, S3, CloudFront, WAF, and Kinesis.
Implement Infrastructure as Code using AWS CDK (preferred) or Terraform.
Build and maintain CI/CD pipelines (GitHub Actions or AWS CodePipeline).
Security & Compliance Configure IAM roles, policies, and least-privilege access.
Implement and monitor CloudTrail, GuardDuty, Security Hub, WAF.
Enforce tagging, cost controls, and guardrails across environments.
Observability & Reliability Set up CloudWatch metrics, dashboards, and alarms.
Implement distributed tracing (AWS X-Ray) and log analytics (OpenSearch or equivalent).
Create synthetic canaries to validate key user flows (login, playback, API health).
Establish backup, recovery, and disaster recovery strategies.
Analytics & Data Implement data ingestion pipelines (e.g., Kinesis Firehose → S3 → Athena).
Deliver product dashboards with QuickSight or equivalent.
Video Delivery Extend infrastructure into AWS Media Services (MediaLive, MediaPackage, MediaConvert, MediaTailor) for live and VOD streaming.
Support secure, global video delivery through CloudFront and related services.
Required Qualifications: 5+ years of professional experience in AWS cloud infrastructure and DevOps Hands-on experience with Amazon RDS (PostgreSQL & MySQL) in production: deployment, performance tuning, backups, upgrades, and security Strong background with core AWS services: API Gateway, Lambda, ECS Fargate, DynamoDB, S3, CloudFront, WAF, ElastiCache Proficient with Infrastructure as Code (AWS CDK strongly preferred; Terraform/CloudFormation acceptable with willingness to switch) Skilled in CI/CD pipelines (GitHub Actions, CodePipeline, or Jenkins) Strong grasp of IAM, VPC networking, and AWS security best practices Experience with observability: CloudWatch, X-Ray, logging pipelines, and alerting Proficiency in scripting languages (Python, Bash) Strong communication and documentation skills; able to work independently in a small, fast-moving team Nice to have: Experience deploying and scaling a headless CMS (Strapi, Contentful, Sanity, etc.) Familiarity with streaming video architectures Knowledge of analytics pipelines (Kinesis, Athena, QuickSight) AWS certifications (Solutions Architect, SysOps, DevOps Engineer) Tennis Channel is proud to be equal opportunity employer and a drug free workplace.
Employment practices will not be influenced or affected by virtue of an applicant's or employee's race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, genetic information, military or veteran status or any other characteristic protected by law.
About PickleballTV Pickleballtv (PBTV) is the 24-hour television home of America’s fastest growing sport.
With coverage of tournaments throughout the year, the network offers 1,000+ hours of live matches from the game’s top professionals and biggest stars.
PBTV also provides viewers with first-class instruction, exclusive lifestyle programming and studio news content and more.
About Tennis Channel Tennis Channel is the media home to two twenty-four-hour television networks, a subscription streaming service, online magazine and podcasts dedicated to the sport and its unique lifestyle.
The tennis-media hub is home to every aspect of the wide-ranging, worldwide tennis community.
Tennis Channel is carried nationwide by every one of the top ten pay-TV service providers.
About Sinclair Sinclair, Inc.
(Nasdaq: SBGI) is a diversified media company and a leading provider of local news and sports.
The Company owns, operates and/or provides services to 178 television stations in 81 markets affiliated with all major broadcast networks; owns Tennis Channel, the premium destination for tennis enthusiasts; multicast networks CHARGE, Comet, ROAR and The Nest.
Sinclair’s AMP Media produces a growing portfolio of digital content and original podcasts.
Additional information about Sinclair can be found at .
About the Team The life-blood of our organization is our people.
We have a compelling story, a goal-oriented culture, and we take really good care of people.
How good? Here is a glimpse: great benefits, open-door policy, upward mobility and a strong desire to see you succeed.
Ready to be part of a winning team? Let’s talk.
The base salary compensation range for this role is $140,000 to $170,000.
Final compensation for this role will be determined by various factors such as a candidates’ relevant work experience, skills, certifications, and geographic location.
Full time positions are eligible for benefits that include participation in a retirement plan, life and disability insurance, health, dental and vision plans, flexible spending accounts, sick leave, vacation time, personal time, parental leave and employee stock purchase plan.
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